lemon glazed madeleines

This recipe produced the most tender and delicious madeleines we have ever had. Do dry and dusty little cakes here! The glaze adds a burst of sweetness and helps keep the mads from drying out too quickly. The recipe is adapted from one by David Lebovitz.

​Traditional madeleines rely on the whipping for loft. But we used baking powder to get a little oomph and to make sure we achieved the little "humps" on the back. If you use baking powder, they may take another minute or so to bake since the batter will rise higher. They’re done when the cakes feel just set if you poke them with your finger. Avoid overbaking them. There’s nothing better than a fresh, buttery madeleine.

Don't be tempted to speed the process on this recipe. The chilling of batter and pan are the key to perfect texture and shape. You need to be a little zen with these - or maybe channel your inner Parisienne.

If you like the tops of your mads more browned - we don't - bake them in the upper-third of your oven, so the tops get slightly-browned. You can also skip the glaze and eat the mads "naked" if you like.

​Recipe makes 24 mini cakes. Glazed madeleines are best left uncovered, or not tightly-wrapped; they’re best eaten the day they’re made. They can be kept in a container for up to three days after baking, if necessary. We don’t recommend freezing them since the glaze will melt.

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ingredients and equipment

Mads

• 3 large eggs, at room temperature
• 2/3 cup (130g) granulated sugar
• rounded 1/8 teaspoon salt
• 1 1/4 cup (175g) flour
• 1 teaspoon baking powder (optional - but recommended)
• zest of one small lemon
• 1 or two madeleine pans ( will take longer to re-chill with one pan)
• 9 tablespoons (120g) unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds OR baking spray with flour.

Glaze

• 3/4 cup (150g) powdered sugar
• 1 tablespoon freshly-squeezed lemon juice
• 2 tablespoons water

directions

1. Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer. We used spray containing flour in our non-stick mold. If you have a traditional mold, use butter and flour.
2. In the bowl of a stand mixer fitted with SideSwipe, whip the eggs, granulated sugar, and salt until frothy and thickened, about 3-5 minutes depending on your beater.
3. Spoon the flour and baking powder, if using, into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter. (Rest the bowl on a damp towel to help steady it for you.)
4. Add the lemon zest to the cooled butter, then dribble the butter into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate the butter. Fold just until all the butter is incorporated.
5. Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)
6. To bake the madeleines, preheat the oven to 425 degrees.
7. Plop enough batter in the center of each indentation with enough batter which you think will fill it by 3/4’s (you’ll have to eyeball it, but it’s not brain-surgery so don’t worry if you’re not exact.) Do not spread it.
8. Bake for 8-9 minutes or until the cakes just feel set. While the cakes are baking, make a glaze in a small mixing bowl by stirring together the powdered sugar, lemon juice, and water until smooth.
9. Remove from the oven and tilt the madeleines out onto a cooling rack. The moment they’re cool enough to handle, dip each cake in the glaze, turning them over to make sure both sides are coated and scrape off any excess with a dull knife. After dipping, rest each one back on the cooking rack, scalloped side up, until the cakes are cool and the glaze has firmed up.